Homemade Egg Substitute - cooking recipe
Ingredients
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4 egg whites
1 Tbsp. canola oil
1 Tbsp. skim milk powder
3 or 4 drops yellow food coloring
Preparation
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Combine all ingredients and mix well.
Use 1/4 cup of mixture in place of 1 egg.
Yield:
1/2 cup.
Per serving (1/4 cup): calories, 100; fat, 6 g; sodium, 0; cholesterol, 0. Use 1/4 cup to replace each whole egg in most recipes.
In recipes calling for up to 2 egg yolks, use 1/4 cup per yolk.
Once made, refrigerate and use in 7 days.
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